Venison Dumpling Stew

Indulge in the comforting flavors of a hearty Venison Dumpling Stew, a homey and satisfying dish from Middlebury, Vermont. Elizabeth Smith’s recipe features tender chunks of venison stew meat, carrots, and potatoes simmered in a flavorful broth. Topped with dill-seasoned dumplings, this stew is a delicious way to enjoy the rich flavors of venison. Easy to prepare and packed with comforting ingredients, this stew is perfect for chilly evenings or gatherings with family and friends.

INGREDIENTS:

• ¼ cup all-purpose flour
• 1 pound venison stew meat, cut into 1-inch cubes
• 3 tablespoons butter
• 4 to 5 cups water
• 2 bay leaves
• 2 teaspoons beef bouillon granules
• 3 tablespoons Worcestershire sauce
• 1 teaspoon salt
• ½ to ¾ teaspoon pepper
• 5 medium potatoes, peeled and cubed
• 5 medium carrots, peeled and cut into ¾-inch slices
• 1 medium onion, chopped

DILLED DUMPLINGS:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon dill weed
• 1 egg
• ½ cup milk

PREPARATION:

1. In a large resealable plastic bag, combine the flour and venison, shaking to coat the meat. In a Dutch oven, brown the coated meat in butter.
2. Add water to the Dutch oven, stirring to loosen any browned bits from the pan. Stir in the bay leaves, beef bouillon granules, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 1 hour or until the venison is tender.
3. Discard the bay leaves and add the potatoes, carrots, and onion to the Dutch oven. Cover and simmer for an additional 25 minutes.
4. For the dilled dumplings, in a large bowl, combine the flour, baking powder, salt, and dill. Stir in the egg and milk just until moistened.
5. Drop the dumpling batter by tablespoonfuls onto the simmering stew. Cover and simmer for 15 minutes without lifting the cover, or until a toothpick inserted near the center of the dumplings comes out clean.

YIELD: Makes 4 servings

PREP/COOK TIME: 1 hour 5 minutes total

SPECIAL INSTRUCTIONS:

• To enhance the flavor and tenderness of the venison, coat it with flour before browning.
• Adjust the amount of water based on your desired consistency for the stew. You can add more water if you prefer a thinner broth.
• Feel free to add additional herbs or spices to the stew for added flavor, such as thyme or garlic.
• Serve the Venison Dumpling Stew hot, garnished with fresh parsley if desired.

TIPS:

• If venison is not available, you can substitute it with beef stew meat for a similar taste and texture.
• For a creamier stew, you can stir in a splash of heavy cream or sour cream just before serving.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together even more, making it even more delicious.
• This stew pairs well with a side of crusty bread or biscuits for soaking up the flavorful broth.

Savor the warmth and comfort of a homemade Venison Dumpling Stew, a delightful recipe originating from Middlebury, Vermont. Elizabeth Smith’s creation features tender venison stew meat, carrots, and potatoes simmered in a flavorful broth. The crowning touch is the dill-seasoned dumplings that add a delightful texture and herbaceous note to the dish.

Perfect for chilly evenings or gatherings with loved ones, this hearty stew brings together the rustic flavors of venison with the heartiness of potatoes and carrots. The tender chunks of meat and aromatic vegetables combine harmoniously in a comforting broth. The dilled dumplings add a delightful touch, turning this stew into a complete and satisfying meal. Gather around the table and enjoy the rich flavors of Venison Dumpling Stew for a truly satisfying dining experience.